Mexican · Breakfast
Skillet Eggs Scrambled with Tortilla Strips (Gluten-Free)
Soft scrambled eggs cooked in a skillet with sautéed onion, tomato, and jalapeño, folded through crisp corn tortilla strips and finished with cotija cheese and cilantro. A quick Mexican-style breakfast built on gluten-free corn tortillas, bright with lime and a touch of chili heat.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
427Calories
21.2gProtein
27.5gFat
26.8gCarbs
4.5gSugar
4.8gFiber
718mgSodium
386mgChol
7.6gSat Fat
612mgPotassium
228mgCalcium
3.6mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free
vegetarian
low-calorie
gluten-free
Instructions
1
Prep
Cut the corn tortillas into thin 1/4-inch strips. Dice the tomato, chop the onion, slice the jalapeño, and whisk the eggs with salt and pepper.
2
Fry
Heat the vegetable oil in a small nonstick skillet over medium-high heat. Fry the tortilla strips for 2 to 3 minutes, stirring often, until golden and crisp at the edges.
3
Sauté
Push tortilla strips to one side, add the onion, tomato, and jalapeño to the empty side, and sauté over medium heat for 2 minutes until the onion turns translucent.
4
Scramble
Pour the whisked eggs over the tortilla strips and vegetables, reduce heat to medium-low, and stir gently for 2 to 3 minutes until just set into soft curds with no runny liquid.
5
Plate
Slide the eggs onto a plate, scatter the cotija cheese and cilantro over the top, and set the lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large corn tortillas (about 200g total, cut into strips)
- 44 large eggs (about 100g)
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp60g onion
- 1/2 cup80g tomato
- 2 tbsp16g jalapeño
- 2 tbsp30g cotija cheese, crumbled
- 2 tbsp2 tbsp cilantro
- 11 lime, cut into a wedge
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
